Imagine unlocking a bold burst of flavor in your favorite foods — all without adding a single grain of salt! That’s exactly what you’ll get from this Chili Garlic Oil – Salt-Free. This Asian-inspired condiment is everything: garlicky, spicy, deeply aromatic, and layered with smoky warmth thanks to a hint of paprika and Sichuan peppercorns. Whether you’re jazzing up noodles, adding oomph to morning eggs, or drizzling over roasted veggies, this homemade oil is proof you don’t need salt to make food sing. Ready to spice things up, the healthy way?
Ingredients You’ll Need
Great chili oil starts with simple, real ingredients—each one adds something special to the mix, from crunch and heat to deep color and irresistible aroma. Here’s everything you’ll need to make your very own Chili Garlic Oil – Salt-Free; you might even have most of these in your kitchen already!
- Neutral oil (1 cup): Choose avocado, canola, or grapeseed oil for a clean flavor that lets the garlic and chili shine.
- Crushed red pepper flakes (1/4 cup): These deliver the kick! Adjust quantity for more or less heat.
- Garlic, minced (6 cloves): The star of the show—fresh garlic brings an aromatic, savory punch.
- Small shallot, finely chopped: Shallot adds subtle sweetness and a whisper of onion that softens the fire.
- Tomato paste, optional (1 tablespoon): For a touch of color and a little extra umami, tomato paste rounds things out beautifully.
- Smoked paprika (1/2 teaspoon): This gives the oil a gentle smoky note and a lovely red hue.
- Ground Sichuan peppercorns, optional (1/4 teaspoon): If you love a numbing, tingling sensation, don’t skip this!
How to Make Chili Garlic Oil – Salt-Free
Step 1: Gently Heat the Oil
Start by pouring your neutral oil into a small saucepan. Heat it over medium-low until it’s shimmering but not smoking—think gentle movement, not furious bubbling. This step is all about coaxing out the best flavors, so patience pays off!
Step 2: Sauté Garlic and Shallot
Add the minced garlic and chopped shallot to the warm oil. Stir frequently and let them sizzle softly for about 4 to 6 minutes. You want everything to turn golden and fragrant without crossing into burnt territory. Watch closely—this is where you build the savory magic.
Step 3: Build Deeper Flavor with Spices
Lower the heat, then swirl in the tomato paste (if you’re using it), smoked paprika, and ground Sichuan peppercorns. Let these mingle with the garlic-shallot mixture for another 1 to 2 minutes. You’ll notice the oil take on a gorgeous hue and a rich, layered aroma that promises big flavor to come.
Step 4: Add the Chili Flakes Off Heat
Remove the pan from the burner. It’s time for the crushed red pepper flakes! Stir them in thoroughly, letting the residual heat infuse the chilies into the oil without burning. This keeps the flavor bright and the heat controlled.
Step 5: Cool and Store Chili Garlic Oil – Salt-Free
Allow the oil to cool completely right in the pan so the flavors have plenty of time to mingle and intensify. Once it’s cool, transfer your vibrant Chili Garlic Oil – Salt-Free to a clean jar with a tight-fitting lid. Pop it into the fridge, and you’re set for spicy, salt-free goodness anytime!
How to Serve Chili Garlic Oil – Salt-Free
Garnishes
Even a drizzle of this Chili Garlic Oil – Salt-Free instantly elevates rice bowls, steamed veggies, or roasted potatoes. Top with fresh herbs like cilantro, sliced green onions, or toasted sesame seeds for extra brightness and crunch—the finishing touch that makes every dish feel restaurant-worthy!
Side Dishes
This oil is a natural partner for steamed dumplings, noodle salads, or a simple side of sautéed greens. It transforms plain grains—think brown rice, quinoa, or cauliflower rice—into craveable foundations for any meal. Hot or cold, it’s a flavor bomb.
Creative Ways to Present
Branch out and swirl Chili Garlic Oil – Salt-Free into creamy dips, spoon it atop creamy hummus, or stir a little into your favorite vinaigrette for a spicy salad dressing. For a fun twist, pour it into little dipping bowls for bread alongside soups or wraps. The striking color and aroma alone will earn you compliments!
Make Ahead and Storage
Storing Leftovers
Once your Chili Garlic Oil – Salt-Free has cooled, stash it in an airtight jar in the refrigerator. It’ll keep its lively flavor for up to two weeks—just give it a stir if the solids settle. Keep it cool for the best texture and taste!
Freezing
Want to save some for later? Spoon portions into an ice cube tray, freeze, then pop out cubes and store them in a freezer-safe bag for up to three months. This makes it easy to grab just what you need, when you need it.
Reheating
To restore that glossy finish and intense aroma, simply let refrigerated or frozen Chili Garlic Oil – Salt-Free come to room temperature or gently warm over low heat—don’t overheat, as you want to preserve those delicate flavors.
FAQs
Can I adjust the heat level in Chili Garlic Oil – Salt-Free?
Absolutely! If you prefer a milder condiment, use fewer red pepper flakes or swap in a milder chili. Want it fiery? Bump up the quantity or add a pinch of ground cayenne.
Is it safe to store homemade chili oil with garlic in the fridge?
Yes! As long as the oil is stored in a clean, airtight jar and kept refrigerated, it’s safe to enjoy for up to two weeks. Always use a clean spoon to avoid introducing contaminants.
What dishes pair best with Chili Garlic Oil – Salt-Free?
It shines on noodles, dumplings, eggs, grilled meats, stir-fried veggies, salads, grain bowls—you name it! Think of it as your go-to, all-purpose flavor booster for both Asian-inspired and everyday dishes.
Can I blend the finished oil for a smoother texture?
Yes! After cooling, blend the oil briefly for a silkier, more uniform consistency, perfect if you want it to drizzle more easily or stir into sauces.
Is there a way to make Chili Garlic Oil – Salt-Free less oily?
Try using a slotted spoon to lift out mostly solids for a chunky, topping-style condiment, or let the oil and solids separate in the fridge and use just the portion you prefer.
Final Thoughts
There’s just something magical about making Chili Garlic Oil – Salt-Free from scratch: the sizzling aromas, the pop of color, and the bold, crave-worthy flavor. Give this recipe a try—you’ll be amazed by how simple, satisfying, and versatile homemade chili oil can be, especially when it’s friendly for low-sodium lifestyles. I can’t wait for you to make it your signature kitchen staple!
Print
Chili Garlic Oil – Salt-Free Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 cup
- Category: Condiment
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
Enjoy the spicy kick of homemade Chili Garlic Oil with this salt-free recipe. Perfect for adding flavor to a variety of dishes, this versatile condiment is easy to make and can be customized to suit your heat preference.
Ingredients
Neutral Oil:
1 cup
Crushed Red Pepper Flakes:
1/4 cup
Garlic:
6 cloves, minced
Shallot:
1 small, finely chopped
Tomato Paste:
1 tablespoon (optional, for color and depth)
Smoked Paprika:
1/2 teaspoon
Ground Sichuan Peppercorns:
1/4 teaspoon (optional, for a numbing kick)
Instructions
- Heat the Oil: In a small saucepan, heat the oil over medium-low heat until shimmering but not smoking.
- Add Aromatics: Add the garlic and shallot, cook gently for 4–6 minutes until golden and fragrant.
- Enhance Flavor: Lower the heat, stir in tomato paste, smoked paprika, and Sichuan peppercorns. Simmer for 1–2 minutes.
- Add Chili Flakes: Remove from heat, stir in the crushed red pepper flakes. Let the oil cool.
- Store: Transfer to a jar, refrigerate for up to 2 weeks.
Notes
- This salt-free version is suitable for low-sodium diets.
- Adjust heat level with more or fewer chili flakes.
- Great as a topping for noodles, eggs, rice dishes, roasted vegetables, or stir-fries.
- Blend the cooled oil slightly for a smoother consistency.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
